This popular Tuscan dish is essentially a massive T-bone steak that is shared between two or more people. You can use any beef for Bistecca alla Fiorentina, but because of the delicacy of the traditional meat (from Chianina cattle), it is best cooked simply without any bells and whistles, and served rare to emphasise the flavour.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the potatoes
400 g baby potatoes
3 tbsp olive oil
1 sprig rosemary
For the steak
2 tbsp olive oil
2 tbsp chopped rosemary
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tsp salt
1 tsp pepper
700 g T-bone

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Arrange the potatoes on a lined baking tray, drizzle with the olive oil and sprinkle over the rosemary. Season well.
3. Roast for 30–35 minutes until golden and crispy.
For the steak
1. Combine the olive oil, rosemary, garlic, lemon zest and juice, salt and pepper.
2. Pour over the steaks and allow to marinate for at least 30 minutes, preferably overnight.
3. Make sure the steaks are at room temperature.
4. Heat a pan over high and fry the T-bone for 4 minutes on each side, or until cooked to your liking.
5. Serve your Bistecca alla Fiorentina with the hot potatoes on the side.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Read to take your T-bone to the next level? Learn the art of glazing with Marmite.

The post Traditional Tuscan Bistecca alla Fiorentina appeared first on MyKitchen.

Be bold with your Easter menu and put together this traditional Easter pie! This special Italian dish is also known as Torta Pasqualina in Italian.

SERVES 6 // COOKING TIME 2 hours 15 min

INGREDIENTS
For the dough
4 cups cake flour
1 tsp salt
3 tbsp olive oil + to brush
1¼ cups water
For the filling
500 g Swiss chard
½ onion, chopped
Handful origanum, chopped
8 eggs
½ cup grated mozzarella
¼ cup grated Parmesan
500 g ricotta
¼ tsp nutmeg

METHOD
For the dough
1. Sift flour and salt on to a clean surface. Make a well in the centre and add the olive oil. Gradually add water.
2. Knead for 5 minutes until smooth. Wrap in cling film and set aside for 1 hour.
For the filling
1. Remove central ribs from the chard. Cook leaves in a dry pan until soft. Chop finely and squeeze out the liquid.
2. Fry onion until golden. Add chard and fry another few minutes. Add origanum, and salt and pepper.
3. Beat 2 eggs and fold into the chard. Fold in mozzarella and ½ Parmesan.
4. In another bowl, mix ricotta with 2 eggs, remaining Parmesan, nutmeg, and salt and pepper.
To assemble your Easter pie
1. Preheat oven to 180°C. Brush a 22 cm baking tin with olive oil.
2. Divide dough into 4 balls. Roll out thinly on a floured surface.
3. Lay down 1 sheet of dough, brush with oil and lay down another sheet. Press out air bubbles. Press dough into the base and sides of the baking tin.
4. Spoon the chard mixture on to the dough. Top with the ricotta mixture.
5. Separate the remaining 4 eggs, keeping each yolk separate. Whisk the egg whites together lightly.
6. Make 4 indents in the ricotta and carefully place an egg yolk in each one. Pour over the egg whites.
7. Layer 2 sheets of dough on top, brushing oil in-between. Tuck in and crimp edges. Brush the top with oil.
8. Bake for 30 minutes on the bottom shelf of the oven. Then move to the middle and bake for 10–15 minutes.
9. Cool for 15 minutes, then remove from tin and slice into wedges.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

So what’s for dessert? Well, only one of our favourite Easter classics made local: Hot cross bun milk tart!

The post Enjoy this traditional Italian Easter pie for lunch appeared first on MyKitchen.